Spiced Easter Dragees
Εύκολο
Φτιάχνει: 1300 gr
  • Comfort Foods
Διάρκεια ζωής:
6 weeks
Conservation:
+16 Celsius
Περιέχει: 3 Συστατικά
Demonstration video<span>Spiced Easter Dragees</span>

Chopped Apricot in Callebaut® 823

Συστατικά: Chopped Apricot in Callebaut® 823

  • 300 g
    dried apricots

Προετοιμασία: Chopped Apricot in Callebaut® 823

Place chopped apricots into the freezer for 15 minutes.

Place into the panning machine on rotation 42% with cold air at 2 ̊C.

Συστατικά: Chopped Apricot in Callebaut® 823

Προετοιμασία: Chopped Apricot in Callebaut® 823

Spray melted Callebaut® 823 milk chocolate onto the apricots until the desired thickness is reached (with spray attachment - spray 10 seconds on, 15 seconds off).

Συστατικά: Chopped Apricot in Callebaut® 823

  • Q.S.
    CP

Προετοιμασία: Chopped Apricot in Callebaut® 823

Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Cocoa powder to finish.

Raisins in Callebaut® 823 infused with cinnamon

Συστατικά: Raisins in Callebaut® 823 infused with cinnamon

Προετοιμασία: Raisins in Callebaut® 823 infused with cinnamon

Infuse Callebaut® 823 milk chocolate with cinnamon powder.

Set the panning machine to rotation 40% with cold air 14 ̊C.

Συστατικά: Raisins in Callebaut® 823 infused with cinnamon

  • 300 g
    Raisins

Προετοιμασία: Raisins in Callebaut® 823 infused with cinnamon

Spray the infused chocolate on to the raisins until desired thickness is reached.

To make a natural shine warm the coated raisins until the sound becomes dull. Immediately turn on the cold air at 14 ̊C and leave the raisins rotating for 2 hours. The rotation speed can be reduced to 30% once the raisins start to shine.

Candied lemon in Callebaut® 823 with hazelnut bresilienne

Συστατικά: Candied lemon in Callebaut® 823 with hazelnut bresilienne

  • 300 g
    Candied lemon

Προετοιμασία: Candied lemon in Callebaut® 823 with hazelnut bresilienne

Chop candied lemon into small squares.

Place into the panning machine on rotation 40% with cold air at 14 ̊C.

Συστατικά: Candied lemon in Callebaut® 823 with hazelnut bresilienne

Προετοιμασία: Candied lemon in Callebaut® 823 with hazelnut bresilienne

Spray melted Callebaut® 823 milk chocolate onto the lemon until the desired thickness is reached (with spray attachment - spray 10 seconds on, 5 seconds off).

Συστατικά: Candied lemon in Callebaut® 823 with hazelnut bresilienne

Προετοιμασία: Candied lemon in Callebaut® 823 with hazelnut bresilienne

Just as the last coat of chocolate is added turn off the air and sprinkle with Callebaut® Hazelnut Brésilienne.

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